1 medium carrot, peeled and cut into rough 15mm/鈪漣n cubes
2 celery sticks, trimmed and sliced
1鈥2 tbsp fresh lemon juice
2 large onions, sliced
1 tbsp fresh thyme leaves, roughly chopped
1 tsp English mustard powder
2 tbsp plain flour
2 heaped tbsp redcurrant jelly
2 bay leaves
flaked sea salt and freshly ground black pepper
陆 tsp fine sea salt
500g/1lb 2oz self-raising flour, plus extra for dusting
2 tbsp sunflower oil
100g/3陆oz cold butter, cut into cubes
beaten egg, to glaze (optional)
300ml/10陆oz whole milk, plus extra for glazing
1kg/2lb 4oz venison (ideally shoulder or leg), cut into 3cm/1in chunks
500ml/18fl oz real ale or stout